Porcini Mushroom, Mortadella
Onsen Egg Neapolitan Pizza
Experience the ultimate umami flavor with this wood-fired Neapolitan pizza, featuring earthy porcini mushrooms, delicate mortadella, and a perfectly runny onsen egg.
Combining the deep, earthy flavors of porcini mushrooms with the rich, melt-in-your-mouth texture of folded mortadella, this Neapolitan-style pizza is a celebration of premium ingredients. The addition of a soft-cooked onsen egg in the center creates a luxurious sauce that coats every slice, while a blistered, airy crust provides the perfect authentic canvas.
Ingredients
- 1 portion Neapolitan pizza dough
- 2 tbsp porcini mushroom sauce
- 1/4 cup roasted mushrooms
- 4–5 slices mortadella ham
- 1 onsen egg (soft-cooked and sterilized)
- 1/4 cup fresh mozzarella cheese
- 2 tbsp aged Parmesan cheese
- 1 tbsp extra virgin olive oil
- to taste microgreens (optional)
Instructions
- 1Shape the pizza base
Take a portion of proofed dough and place it on a floured surface. Using your hands, press down from the center to spread the dough, then carefully stretch it to create the circular pizza base.
Tip: Work gently to maintain the airy texture of the dough, keeping the air bubbles in the crust. - 2Final dough shaping
After initial stretching, use a controlled tossing motion to further expand the dough base until it reaches the desired size and thickness for a Neapolitan style pizza.
Tip: Tossing the dough helps achieve an even thickness, but avoid overworking it. - 3Apply porcini mushroom sauce
Use a spoon to scoop the porcini mushroom sauce and spread it evenly over the stretched pizza dough base. Ensure a thin, consistent layer, leaving space for the crust.
Tip: Spread the sauce in a circular motion starting from the center outward. - 4Top with roasted mushrooms
Evenly distribute the prepared roasted mushroom pieces over the sauce-covered dough. Make sure they are spread out to provide flavor in every bite.
Tip: Use a variety of roasted mushrooms if available to enhance the depth of flavor. - 5Add mortadella ham
Take slices of cooked mortadella ham, fold them loosely to create volume, and arrange them over the mushroom-topped pizza. The folds will help the ham heat through evenly.
Tip: Folding the mortadella adds a nice texture and keeps the meat from drying out in the oven. - 6Add the onsen egg
Carefully place a soft-cooked, sterilized onsen egg directly in the center of the pizza. This will provide a creamy element once the pizza is baked and sliced.
Tip: Ensure the onsen egg is stable in the center so it doesnt slide during the baking process. - 7Add mozzarella cheese
Take fresh mozzarella cheese and tear or cut it into small pieces, then distribute them evenly over the pizza to ensure every slice gets a delicious, melty topping.
Tip: Using fresh mozzarella provides a superior texture and creaminess that pairs perfectly with the mortadella and mushrooms. - 8Grate Parmesan cheese
Take a block of aged Parmesan cheese and use a grater to finely shred it directly over the pizza, adding a savory depth and saltiness that complements the other toppings.
Tip: Freshly grating aged Parmesan brings out a much richer aroma compared to pre-shredded varieties. - 9Drizzle with olive oil
Finish the pizza assembly by drizzling a generous amount of high-quality extra virgin olive oil over the top, which helps the ingredients meld together and adds a glossy, flavorful sheen before baking.
Tip: A steady, controlled drizzle ensures even distribution and enhances the flavor of the fresh toppings.
